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APPARENT SOLUBILITY AND ALKALI DEGRADATION PATTERNS OF RICE VARIETIES
Author(s) -
PRIESTLEY R. J.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01140.x
Subject(s) - solubility , alkali metal , chemistry , texture (cosmology) , food science , organic chemistry , computer science , artificial intelligence , image (mathematics)
A simple procedure for evaluating cooking quality of rice is desirable because of the vast number of varieties grown and Jack of instruments and trained personnel in rice‐growing areas. A method measuring the apparent solubility of cooked and parboiled rice indicated solubility may play an important role in determining texture as the least soluble types tend to be less cohesive. The purpose of this work was to investigate the relationship between apparent solubility of 21 rice varieties and their response to the alkali test (alkali score). Results show no significant relationship. However, there was an interesting relationship between apparent solubility and alkali reaction type, falling into groups according to their alkali reaction pattern: generally varieties exhibiting a C‐type pattern had an apparent solubility > 40%; A‐type between 28–40%; and B‐type < 28%.